INSTRUCTIONS

INTRO - One of the great delights of these burgers is their wonderful aroma as they cook. 1) Place bulgur in a small bowl and cover with boiling water. Let stand 10 minutes. Drain well. Place soaked bulgur in a food processor with the beans, onion, olive oil, parsley, garlic, jalapeno, salt, chili powder, cumin and pepper. Process until smooth, scraping down the sides of the bowl as necessary. 2) Form bean mixture into 4 patties. Carefully dredge patties in the cornmeal. Heat oil in a nonstick skillet over medium heat. Add patties and cook, turning to brown both sides, about 5 minutes. 3) While bean patties are cooking, mash the avocado in a small bowl and stir in salsa and cilantro. 4) To serve, place bean patties on rolls, top with avocado mixture, diced tomato and green onions. EACH: 531 cals, 25% from fat, (15g total fat), 86g carbs, (22g fiber), 20g protein. Nutrition estimated by MasterCook and kitpath@earthlink.net 4/23/99 (Recipe adapted from THE NO-TOFU VEGETARIAN COOKBOOK by Sharon Sassaman Claessens (HP Books, 1997, p.175) Recipe by: Sharon Sassaman Claessens, THE NO-TOFU VEGETARIAN COOKBOOK Posted to EAT-LF Digest by PatHanneman on Apr 24, 1999,

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.